Why do people eat raw steak but not raw chicken?

Answer 1

Get a piece of steak and a piece of chicken— the freshest, most succulent pieces you can find. Take a bite of the steak. Take a bite of the chicken. Now you know.
Aside from that, raw/undercooked chicken is also more likely than beef or lamb to transmit illness.
Chicken is popular, but it’s also tricky to cook. Basically, chicken is either raw, cooked, or overcooked. So take into consideration the minimum safe temperature for chicken— 165*F— and the need for cooking to be palatable, people often end up with overcooked chicken— that’s why all that chicken you eat at banquets and buffets and church pot-lucks are so tough and dry overcooked.

So if you are cooking pieces of similar size, cook to temperature. But if you’re cooking a whole chicken or pieces of different size, cook it until the juices run clear.

Answer 2

How is this wrestling question?

Answer 3

Raw steak taste better

Answer 4

Cats can eat raw chicken because their digestion is more resistant to bacteria than humans'.

Europeans eat raw things, too, like chopped raw meat in Germany or a cold vegetable soup in Italy, or think of the Japanese with their Sushi, and these people mostly eat in summer, where temperatures are high and the risk of infection also is.

Now you can assume that these nations all have installed a natural way of population control by popular food, but my most simplest explanation why nobody eats raw chicken is that raw chicken tastes like nothing and noone would eat it.

Answer 5

There are a number of vectors of food-born illness, but few are as dangerous as the salmonella bacterium.

The vast majority of food-born illnesses are due to toxicity from the bacterial decomposition of meat. All animals have bacteria living on their skin. When someone dies, those bacteria begin feeding on the corpse and like all living things, when they eat, they poop. In the case of almost all of these meat-eating bacteria, the substance they excrete is poisonous.

In the case of beef, the rate of bacterial spreading is relatively slow, and the toxicity of the bacteria involved is relatively mild. So long as proper time-temp control is observed, the meat shouldn’t have ever developed enough toxin to hurt you.

Salmonella on the other hand, is a bacterial infection. If there is any of the bacteria alive in the chicken, it has a serious chance of beginning to reproduce within your body. And while this is seldom fatal among healthy adults, it is never pleasant. Further, someone with a weakened immune system, like an elderly person or a child, might actually die from the infection.

So food preperation laws in the US require all chicken to be cooked to at least 165 degrees before being served, in order to kill off as much of the bacteria as possible.